BLOG | Skippy Grain Mills AU

8 Sep

WHOLEGRAIN RECIPES

Wholegrain recipes using a home grain mill for maximum taste and nutrition - get creative, combining processed grains, beans, seeds, spices and a whole lot more. Make delicious foods easily at home using a kitchen grain mill - start milling today!

12 Jul

How Wheat Flour Breaks Down

Whole Wheat Grain Flour

Factory processed flours are not what nature intended for us to eat - only freshly milled flour can meet our biological needs.

Wheat grains (and other grains like them) store well because of the protective outer jacket that seals in freshness, and seals out the bacteria and oxygen. We know this outer layer as BRAN. Bran makes up about 15% of the entire wheat grain, and is rich in protein, vitamins and fibre. As long as this protective layer of bran remains in tact, the grain can be stores for years without deterioration.

Inside the bran "shell" is the endosperm - making up about 85% of the whole grain, it's a soft white substance that contains the energy source for the grain when it is sprouting, rich in carbohydrates and gluten. Gluten holds the bread together when it r

1 Jul

Skippy Anzac Biscuit Recipe

Skippy Anzac Biscuits

Baking at home is one of those special activities. What to bake, how to combine the ingredients, the delicious smells from the oven and who will be the lucky ones to eat the results - these are all part of why we love it.

Of course there are many decisions to make on how we bake. One of the most important is the ingredients you use. Definitely more pleasure and nutrition is derived from using whole ingredients, yielding the best flavours too, and for baking there can be no higher priority than the quality of the flour and rolled grains.

Many folk are familiar with stone ground flours available from health food stores, and that these flours are better quality than highly processed flours from the large factories (that sieve away much of the goodness so the flour doesn't spoil), but few are aware that even the “better” ground flo

20 May

Bread Boss - the Sourdough App

Recently, Boris Gaspar of Bread Boss used a Skippy Grain Mill to grind fresh flour for their artisan sourdough. He wanted to try making their bread with freshly milled whole grain flour. Boris' refined techniques of kneading and proofing sourdough worked very well, the resulting bread being,"unparalleled in flavour". Milling and baking with super fresh stoneground was a new and exciting experience and his recipe for freshly ground wholewheat sourdough will soon be released.

Boris & Kon from Bread Boss

Boris and Kon Gaspar, professionals in the fields of bread technology and IT, have developed the ultimate sourdough-baking authority app - Bread Boss. This is a sophisticated tool to assist passionate home-bakers, chefs and smaller bakeries including product developers. Bread Boss features include: - Conversion t

1 Mar

No Sugar Fresh Flour Bread

Over 15 years ago I was diagnosed with hypoglycaemia or low blood sugar and advised to take sugar out of my diet. Anyone who has had to do this knows that it is not an easy task. Try and go down the supermarket aisles and find packaged or tinned food without sugar! One ends up in... the fresh food section every time. Then, there was bread. It became difficult to find any decent bread that was made without sugar.

An article about bread came to my attention and revolutionised our whole lives - and so began my search for a grain mill in Australia. We had never heard of such a thing as a kitchen mill - let alone find one... eventually I heard from my dentist’s wife about a little mill her mum had used for years. So, we found and purchased our first grain mill. What an exciting thing this was - we very quickly

12 Sep

Artisan Baking - From Grain to Bread

Michael Klausen, co-founder and driving force behind Brasserie Bread, is seriously committed to single origin bread making. He knows the importance of using freshly milled flour for home bakers; “The first test I did with the Skippy Mill was an eye opener beyond belief. Making the dough with the freshly milled flour is such a great experience. The dough is beautifully alive and full of enzyme activity. The flavour of the bread is out of this world. Every home baker should mill the flour just before mixing the dough and have this as the standard.”

Michael Klausen

Brasserie Bread, a leading Australian artisan sourdough bakery, have launched a new baking class in Sydney: "Artisan Baking - From Grain to Bread". Using a classic Skippy grain mill, this course unlocks many baking secrets using freshly milled wholegrain flour. Expert tu